Crock Pot Asian Sticky Wings

Hello! Today, I decided to write a post for the IRL as I explored the world of cooking with a Crock Pot.

Now, I grew up in Minnesota—the epicenter of the paisley-printed slower cooker—and have been eating crock pot meals since I can remember.

Pot roast and pulled pork are staples in my family. But now I am living on my own in Chicago and have learned to cook for myself—especially with quarantine.

Over this past holiday season, I received the mentioned crock pot as a gift. And I have decided today is the day to use it.

The first meal I am making is Asian Sticky Wings.

Ingredients:

• 1lb chicken wings
• 1lb chicken drumsticks
• Garlic cloves (I used 7 because I love garlic)
• Soy sauce
• Oyster Sauce
• Hot Sauce
• Garlic Powder
• Ginger
• Vinegar (White)
• Hot honey
• Worchester sauce
• Salt & Pepper

1. I let the wings—which were just hanging out in the fridge until thawed—and “sauce” combo sit in the crock pot on low for 3.5 hours.
   (If wings start out frozen, it’s about 3 hours in the crockpot on high.)

2. After their time in the crock pot, they go into the oven on broil (set to low). More hot honey and garlic powder is added before entering the oven.

Each side of the wing gets 7 minutes, or until the crispy golden.

After eating note: They were a hit! By using the crockpot, the chicken fell off the bone so nicely and the meat held so much flavor. There was just a little heat lingering from the hot sauce, but overall, they were delicious and will become a repeat recipe in my apartment!